Jalapeno Butternut Squash Mac and “Cheeze”
February 27, 2012 § 1 Comment
I had seen this recipe and put it up on Pinterest a long time ago. I wish I hadn’t taken so long to make it- it was really good. I tested it out when Andrew was out of town, but I think even he would have liked it (I would probably forget to tell him it wasn’t real cheese).
I roasted a whole squash for this- and had quite a big leftover. Some of it will be in the next recipe 🙂 You could use canned squash, or even pumpkin, if you wanted to. I changed the ingredients around a bit to give it more spice and flavor- the jalapeno is optional. This recipe also uses nutritional yeast, which I used in this. It sounds like a weird, scary ingredient but it is actually really delicious and appears to be quite nutritious as well- hence its name.
I will say this doesn’t reheat as well. If you add a little milk it’s okay, but never as good as when it’s hot off the stove. So, try to make it when you have enough people to feed. I would say it’s probably tough to half the recipe, but if you have a smaller blender/food processor you’d be fine.
- 1 cup roasted butternut squash (or canned)
- salt and pepper, to taste
- 1 T butter (if you really want to make this vegan use a vegan substitute like Earth Balance)
- 3/4 cup almond milk (or regular if you aren’t vegan)
- 1 T cornstarch
- 6 T nutritional yeast
- 2 tsp Dijon mustard
- 1 clove of garlic
- 1/4 tsp turmeric (optional- I add it where I can since it’s super good for you)
- 1 jalapeno pepper with the stem removed (optional)
- 8 oz uncooked macaroni
- Optional: veggies to mix in
If you are roasting your squash, peel and cube it. Toss with olive oil, salt, and pepper and bake for 40 minutes, or until cooked. Begin cooking your pasta.
Melt the butter in a saucepan. In a small bowl or cup, mix the cornstarch with milk until there are no lumps. Add this to the butter and whisk. Stir in the nutritional yeast, mustard, salt and pepper to taste. Whisk for 5-7 minutes, or until it is thick. Taste and add any spices you need.
In a blender or food processor, puree the garlic and jalapeno pepper. Add 1 cup of the cooked squash and puree again. Add the sauce from the saucepan and blend well. Top your cooked pasta with the sauce, and any veggies you’d like. (I used spinach, and put it in raw since I knew it would cook fast with the heat from the pasta. If you’d like cooked broccoli, mushrooms, peppers etc. it would probably better to precook them for a few minutes first).